I first read the title to this article and wondered if this wasn’t a joke – trying to make sausages healthy by adding sea buckthorn juice. Sounded pretty extraordinary to me. But then I read past the abstract and learned that the researchers are trying to find alternatives to chemical additives to sausages. In other words, they were trying to find a natural alternative to artificial additives to their product. In this case addition of 1.5% sea buckthorn juice increased the shelf life, reduced lipid oxidation and improved the microbial quality of the meat product. Its an interesting look at the complexities of food science.
Anna Marietta Salejda,1 Agnieszka Nawirska-OlszaNska,Urszula Janiewicz,1 and Grahyna Krasnowska Department of Animal Products Technology and Quality Management,Wrocław University of Environmental and Life Sciences,ChełmoÅLnskiego Str., 51-630Wroclaw, Poland and Department of Fruit, Vegetable and Nutraceutical Technology,Wrocław University of Environmental and Life Sciences, ChełmoÅLnskiego Str., 51-630Wroclaw, Poland
The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages.The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausagesmanufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE.The SBE significantly improved the microbial qualities of sausages.